Udine – Himalaya Indian Restaurant – Archetypal Euro-Curry, sadly

Five nights in Trieste was a good idea, but maybe not five days. On Friday we went to Koper (Slovenia) for the day, today it’s Udine, possibly Italia’s most northerly city. That four Curry Houses are located within what is defined as Udine made this an even more attractive day out. Two of the venues are well out of town, leaving Ristorante Indiano Taj Mahal (Viale Europa Unita, 161, 33100 Udine UD, Italia) located near the Train Station and Himalaya Indian Restaurant (Via Superiore, 75, 33100 Udine UD, Italia) on the western side of town.

Udine is an hour from Trieste, longer allowing for the usual and inexplicable need for Italian trains to keep stopping. It was a few blocks to Taj Mahal where a staff member was found sitting outside. The photo taken I glanced indoors, there was no posted Menu, nothing to make me want to go in to these empty premises. Research had made me favour Himalaya before my arrival, a trump card.

Heading in to the centre we did the touristy things before declaring it – Lunchtime. It was still a fair walk to Himalaya, one wonders why they are located here, the ring-road?

One Diner was sitting in the front section adjacent to the Bar, the remainder of the Restaurant was empty. We took a table mid room through the back.

The Menus were provided:

I hear you have a Punjabi Chef? – I asked the young Chap who I took to being Mein Host.

This was confirmed.

That was the trump card.

Where are you from? – was his comeback.

As ever I had to tell him that in Glasgow we have over one hundred Curry Houses and most of them are Punjabi, so this is the food I favour.

I was not sure this made any impact.

The five Dishes that might be worthy of a Hector were listed together. I had to ask the difference between Fish Curry (€8.00) and Fish Madras (€8.30). The explanation was not convincing. It was time to play my joker – I showed the photos of Capsicum on – The Curry-Heute Campaign – page. I was told that both of the Fish Dishes had Capsicum.

At this point I have to accept that – lost in translation – comes in to play. I tried to explain that if the Capsicum was cooked in to the Masala then I did not mind, I did not wish chunks of Green Pepper acting as Ballast in my Curry. I did not want – Shorva – either.

I had to give up on a Fish Curry.

Marg decided that today she would have Curry. She enquired about Chicken Karahi, Capsicum was reportedly unavoidable. But they haven’t cooked it yet! By this time another staff member was being consulted, I was already wondering about the efficacy of the Fayre.

Marg chose her old faithful – Butter Chicken – (€7.00), whilst Hector played safe – Lamb Vindaloo – (€7.50). This meant we could have both Rice and Bread. Jeera Rice (€3.00) and an Aloo Parantha (€2.50).

The Menu has 250ml Bottles of Acqua Frizzante at €1.50. We secured a 750ml Bottle at a price to be determined later.

Three cone-shaped Poppadoms with the embedded Cumin Seeds were brought with three Dips. As Mein Host started to describe each of the Dips so I jumped in with – Tamarind. If he didn’t know that we knew our stuff, he did now.

These Poppadoms are always appreciated, especially when Complimentary, though in Italia the Cover Charge means one is paying for them anyway.

When the food arrived, the disparity in the size of the Curry Pots made me wonder. However, one Curry had the required Minimal Masala, the other was decidedly – Soupy.

The Jeera Rice was just enough to share and had plenty of Jeera/Cumin. The Aloo Parantha was remarkably – Thin – for something that was meant to be stuffed. Served in Quarters, (why?) it was an OK size, nowhere near as large as served in the UK. It was already going Crispy. Thin & Crispy, remind you of anything?

Butter Chicken

Marg counted some twelve plus pieces of Chicken as she decanted the Meat from the Soup, sorry Masala. Hector seeks Meat with Masala, not Masala with Meat.

It’s not Spicy – was her first comment. She then went on to express her appreciation of having the Cumin Seeds in the Rice, the extra Flavour provided can make a difference to a Bland Curry.

Marg then went on to philosophise about the difference between a Lamb Curry which she would normally have, and Chicken.

Chicken doesn’t absorb the same (as Lamb). It’s meant to be simple, a plain dish, so cannot criticise.

Marg also knows never to consider this Curry with Lamb, if anyone was mad enough to offer it. As with – Patia/Chasni – it only works with Chicken.

Out of interest, I sampled the Masala with a piece of Paratha. Tomato Soup, name your brand. When Marg had finished there was still the excess Masala to take care of with the last remaining quarter of the Paratha, I did the decent thing. I was appalled. That such a Dish is on a Menu masquerading as – Curry – in any Restaurant is something I find it difficult to accept. Here there was no attempt at even pretending it was – Curry. This was simply Chicken in a Tomato Soup with Minimal Spice added. One could have bought a Jar of this in any supermarket.

Lamb Vindaloo

The sprinkling of Fresh Coriander on top was a hoot. Either give us Coriander or don’t bother. Maybe Chef needs to visit Kabana (Manchester) to see just how much can be added? The small Karahi already had me wondering. I managed to count eight small cut pieces of Meat with five similarly cut pieces of Potato. This was not going to fill the Hector.

The Blended Masala was also quite – Soup – like, at least there was less of it, a better ratio of Meat and Sauce. The Spice Level was Moderate at best, the Seasoning was fine. A Tangy Flavour emerged quite quickly, and that was it. This Curry lacked any depth of Flavour. If the Butter Chicken tasted as if it had come out of a Jar, then what was the source of this? I guessed – Pastes – at best.

I was not in a forgiving mood, this is classically what is wrong with far too many Curry Houses across Europe. My recent outings have been good to wonderful, today’s experience was the pits.

The Bill

€24.50 (£21.68) And it came to pass that 750ml of Sparkling Water is €3.00.

The Aftermath

I introduced myself and the Curry-Heute Website. Our conversation was lengthy. Again I established that Glasgow has over a hundred Curry Houses, mostly Punjabi, so we know what – Curry – can be. I showed the slider on the Homepage with the rotating photos. That is Curry.

Himalaya has been open for two months, and I thought this was the more established of the two Curry houses in town, maybe not. So how come so many positive reviews?

Mein Host claims that the Italians do not like Spicy food. Large pieces of Onion do not go down well either, nor does topping the Curry with copious Fresh Coriander. I hope I made it clear that Curry should not be presented with large pieces of Onion or Capsicum, this is Ballast. Mein Host admitted that he does not like Capsicum either.

If one accepts the premise that there are those who go to Curry Houses for the Tandoori Dishes, then they are happy to eat – Grill – anywhere which may explain the recent shortcomings of so many Greek Restaurants in Greece and beyond. Those of us who desire Meat cooked in a Masala are seeking the real deal. Surely it is better for – The Italians – to experience proper Curry and not like it than be served something false which Chef thinks they might like and be misled? Is it an Indian Restaurant or not? And then we have Marg and Hector arriving at Himalaya today with the confirmed Punjabi Chef serving this nonsense.

Two young Chaps were behind the Bar as we made our way towards the door. I was keen to see into the kitchen. Another young Chap was there, but it was the shelves I was interested in. Behold the four telltale Big Plastic Tubs – Pastes. One for Lime Pickle I might excuse, the rest? As I relayed my observation to Marg, so she told me later Mein Host was quick to close the kitchen door whilst I continued taking my photos.

I do not know how Himalaya has come into being. It is possible that the staff I saw today had the wherewithal to establish this business. If someone else has set them up, then I fear for the investor. I cannot see the point of a so called Indian Restaurant serving this Fayre. Get back to basics, prepare a proper Masala – if you know how. Buy in Fresh Ingredients and Powdered Spices! Get rid of the Tubs.